Mutton Biryani-Type 1

Ingrediants:
Basmati Rice 500 gms.
Onion 3-4 medium size.
Mutton 600 gms.
Coriander seeds 1 tbsp.
Peppercorns 1 tbsp.
cardamoms 10 no.
Red chili powder 1 tbsp.
Bay leaves 4-5 nos.
Cumin seeds 2 tbsp.
Almonds (soaked and blanched) 10-15 nos.
Curd or yogurt 1/2 cup
Ghee 8 tbsp.
salt to taste

Method:

Wash and soak rice in water for 30 mins. Chop the onions finely and clean the mutton and keep aside. Heat 4 tablespoons Ghee in a saucepan. Add finely chopped onions to hot ghee and fry until brown. Sprinkle few drops of water and stir until onions are soft. Take out half the onions and keep on one side. Put the mutton in the saucepan and stir until the meat is golden brown. Grind together coriander, 1 black cardamom, cardamoms and cumin seeds. Add the Curd/Yogurt, stir for 5 minutes, add the ground spices with salt and chili powder and cover the saucepan for a few minutes. As soon as the water dries add more if necessary and let it simmer until the meat is soft and the gravy is thick. Put 3 tablespoons ghee in another saucepan, add bay leaves and peppercorns, rice (the water from the rice should be preserved), 1/4 teaspoon cumin seeds, 1 whole black cardamom and 1 level teaspoon salt. Stir for 2-4 minutes, then add the remaining brown onions. Remove saucepan from the fire and put three-quarters of the rice on a platter. In the saucepan, put first a layer of rice, then cooked mutton, sprinkle with chopped onions and repeat this process until the rice and meat are finished. Pour in the water in which the rice was cooked evenly so as not to break the layers, to 3/4 inch above the rice level. Cook and remove when the rice is almost done and there is no water left. Sprinkle more almonds , cover with a tight lid and serve hot .